Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking soda. Mix in baking soda and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.

Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best testing after warming up if it has been kept in the refrigerator.

Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.

You are truly a wonder!! Thank you so much and have a wonderful holiday....you have helped more people than you know - bless you.

Next year when you have time, check out this coconut marvel - I know you could low carb it (already made with honey and coconut so your work is half way there)

The frosting is made with coconut oil - it just looks decadent....here is the link and a pic (you might already visit this blog but I landed on it the other day and I just went...wow)...until I saw your picture of the red velvet cake.

Gosh..you guys are too cruel..Both these cakes look luscious..Red Velvet is an all time MidWest favorite. Another way to cut this might be to cut the 9 inch cake in half, then
put one half on top of the other..like half a cake. Kevin has done this in the past..

Clyde: That gal has some real clever ways to deal with melted coconut oil in recipes..Thanks.

Well, you have given me absolutely NO reason to ever stray from LC! Thanks!! Seriously, when I go off plan it's for Red Velvet Cake - I suspect it's in my Southern Belle genes...so now I can make it myself. Un-freakin'-believable! I can't wait!!!

I'm not into cake; but our secretary's favorite is Red Velvet. Her and I have very different views about healthy eating; her low fat vs my low carb. She has diabetes and has been taken off her meds because of side effects, leaving her to regulate her sugar by diet.

This is where I come in to save the day! Ha! After ALL the times she has made fun of my WOE... her little ears and eyes have sure perked up lately. I served my coworkers Lauren's cinnamon biscuits on our last day before winter break and everyone in my building raved about them. They could not believe there was no sugar or flour!

I am going to make this Red Velvet cake for secretary's birthday. I think she's made fun of my WOE for the last time. I must admit I get a kick out of watching her "eat her words!"

Maybe she'll come to realize that my WOE is exactly what she needs to regulate her diabetes.

Oh, they loved Lauren's Buckeyes too.

__________________"The pain of discipline is always less than the pain of regret."
.My Facebook

qbu - You're welcome! Hope you can find some coco flour and enjoy the cake.

Maria - Hopefully secretary sees the success you've had and is getting the message! Tasty treats don't hurt either. Glad the buckeyes and biscuits were a hit. Hopefully the red velvet cake will make your friend rethink her WOE!

Caramel - Hi! You can use a website like CalorieKing.com to tally up calories. I have certain carb counts memorized in my head and just reference those.

I love Red Velvet cake, but hate the flavor of coconut. Does coconut flour actually taste like coconut, or do the rest of the flavors cover it up, or what? I'd love to make this cake, but not if the coconut flavor seeps in.

PSA: Do NOT use a "natural" food coloring for this - go all out with the Red 40 dye! I try to avoid artificial colorings but the natural route did not hold up - my red velvet looks a lot like the color of spice or carrot cake!

The frosting turned out beautifully, and I'm already scheming on adding flaked coconut to it.

I love Red Velvet cake, but hate the flavor of coconut. Does coconut flour actually taste like coconut, or do the rest of the flavors cover it up, or what? I'd love to make this cake, but not if the coconut flavor seeps in.

Thanks!

I have the Bob's Red Mill kind - and when I opened the package I could smell coconut, but after heating I couldn't really taste coconut.

My issue to , I can't stand Coconut anything, but I LOVE Red Velvet cake, my mum use to make it for as at Christmas time, many "moons ago" but I just can't do Coconut, tried, got a bag of unsweetned, ick
Nothing that we can replace the coconut with?

Chantyl - At my WF, the sugar-free sweeteners are located by the supplements instead of in the baking aisle (although ZSweet might be in both places?). Otherwise you can get a bigger bag of E for a much better price online! The price of the pure stevia extract is comparable to WF.

Neko - This cake does NOT taste like coconut, promise. The buttermilk flavor from the yogurt really comes through.

CherryCola - You had a bad experience with natural colors, too? I posted about trying to dye frosting for gingerbread cookies with organic blue coloring. It made a nice brown purple color. Going the natural route is just not worth it sometimes!

Mule_Freak - I do have an almond flour cake recipe that might taste similar with cocoa, buttermilk, and red food coloring. Have not made a layer cake with it because almond meal is so expensive for me. My sister did not detect any coconut taste, just fyi. I will work on an almond flour layer cake in the mean time!